Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activi...

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Bibliographic Details
Main Authors: Maria K. Syrokou, Sofia Tziompra, Eleni-Efthymia Psychogiou, Sofia-Despoina Mpisti, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Panagiotis N. Skandamis, Eleftherios H. Drosinos
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Microorganisms
Subjects:
proteolysis
lipolysis
antimicrobial compounds
plantaricins
<i>Lactiplantibacillus plantarum</i>
<i>Wickerhamomyces anomalus</i>
Online Access:https://www.mdpi.com/2076-2607/9/4/671

Internet

https://www.mdpi.com/2076-2607/9/4/671

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